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Whole Roasted Turkey Recipe

A golden, juicy whole roasted turkey is the heart of the holiday table — and it’s simpler than you think. Seasoned with Savenor’s Perfect Poultry Rub, filled with onion, lemon, garlic and fresh herbs, and roasted at 375°F, this is how to roast a turkey that’s tender inside with beautifully browned skin.

Choose your turkey size below — servings and roasting time adjust automatically.

Servings

11–18servings

16–18 lb whole turkey

Plan on 1–1½ lb per person (the higher end means leftovers)

Shop Bob’s Local Turkey

Ingredients

  • 1whole turkey (16–18 lb)
  • 2 tbspolive oil or melted butter
  • 1onion, quartered
  • 1lemon, halved
  • 1 headgarlic, halved crosswise
  • ¼ bunchfresh thyme
  • ¼ bunchfresh rosemary
  • ¼ bunchfresh sage
  • To tasteSavenor’s Perfect Poultry Rub

Instructions

  1. Preheat the oven
    Set the oven to 375°F and adjust the racks so the turkey will sit in the lower third of the oven.
  2. Prep the turkey
    Remove the giblets and neck from the cavity (save them for stock or discard). Pat the turkey thoroughly dry, inside and out, with paper towels.
  3. Season
    Brush the turkey lightly with olive oil or melted butter, then season generously with Savenor’s Perfect Poultry Rub. Skip the rub if you’ve already wet- or dry-brined your turkey.
  4. Fill the cavity
    Place the onion, lemon, garlic, and fresh herbs (thyme, rosemary, and sage) inside the cavity for extra fragrance.
  5. Into the pan
    Place the turkey breast-side up on a rack inside a roasting pan.
  6. Roast
    Roast at 375°F for about 11–13 minutes per pound — roughly 3–4 hours for your turkey, a little longer if stuffed. If the skin browns too quickly, tent the bird loosely with foil for the last hour.
  7. Check the temperature
    Use a meat thermometer — not cooking time — to judge doneness. The turkey is done when the thickest part of the thigh registers 165°F and the breast reaches 160°F. If stuffed, make sure the center of the stuffing hits 165°F as well.
  8. Rest
    Remove from the oven and tent loosely with foil. Let the turkey rest for 20–30 minutes before carving so the juices redistribute.
  9. Carve and serve
    Carve the breast meat, thighs, and drumsticks. Arrange on a platter and serve warm with gravy and your favorite sides.

Roasting Guide by Size

Size Servings Roast Timeat 375°F, unstuffed Done Wheninternal temp
12–14 lb 8–14 2¼–3 hr Thigh 165°F · Breast 160°F
16–18 lb 11–18 3–4 hr Thigh 165°F · Breast 160°F
20–22 lb 13–22 3¾–4¾ hr Thigh 165°F · Breast 160°F
26–28 lb 17–28 4¾–6 hr Thigh 165°F · Breast 160°F

Use a meat thermometer: A meat thermometer — not cooking time — is the final measure of doneness. Every turkey and every oven is a little different, so treat the times above as a guide and start checking early.

Doneness temps: 165°F in the thickest part of the thigh and 160°F in the breast — the breast will climb to 165°F as it rests. If stuffed, the center of the stuffing must also reach 165°F, and plan on extra roasting time.

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